This recipe is very easy to make and gives your chicken a delicious crispy coating without the fat and grease of fried chicken. The breading is crispy and a little spicy and the chicken comes out juicy and tender. Your chicken will be a little spicy but yet it will still be mild enough for even your children to enjoy eating. If you are looking to make it a little more spicy you would want add some hot sauce before you bake your chicken and after you have breaded each piece of chicken. I would recommend serving it with basmati rice or baked potatoes and your choice of vegetable. This makes a really nice main dish that your family and your friends will enjoy.
Ingredients:
1 cup buttermilk
4 boneless, skinless chicken breast halves
1 ½ cup Corn Chex crumbs
2 teaspoons onion powder
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Instructions:
In a medium bowl place buttermilk. Place each piece of chicken in the mixture to coat.
Preheat oven to 350 degrees F (175 degrees C).
In a freezer bag add Corn Chex and press until it is all of the Corn Chex are crumbs, then add your onion powder, garlic salt, salt, pepper, paprika, and cayenne pepper. (Additional cayenne pepper can be added to a little more spice.) Add a piece of chicken that has been dipped into the buttermilk and shake until it is thoroughly coated on both sides with the mixture. You will want to repeat this step for each piece of chicken.
Next you will spray your baking dish with cooking spray to keep the chicken from sticking to the pan, then transfer each piece of chicken in the baking dish, and bake in the preheated oven 35 to 40 minutes, or until the chicken is no longer pink and the juices run clear.
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